Help with Snack Sticks - Should cranking the stuffer be so hard?
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Why not use the gear on the stuffer not for raising and lowering the plunger quickly. Also, the smaller the casing the harder it will be to fill.
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I use the tube that just fits the casing…I even run the casing on by hand like we did with the old hog casings… it’s not set in stone you have to slide the whole slinky of collagon on the tube…your going to cut them any way I would think to store them…so it don’t have to be a 25 lb stick in one piece!
bobbetty2 said in Help with Snack Sticks - Should cranking the stuffer be so hard?:
I use the tube that just fits the casing…I even run the casing on by hand like we did with the old hog casings…
Will see if they fit on any larger tubes I have next time. Though it sure is nice just dumping an entire coil on the tube
no_eyes_processor said in Help with Snack Sticks - Should cranking the stuffer be so hard?:
Why not use the gear on the stuffer not for raising and lowering the plunger quickly.
Sorry, probably wasn’t clear. I am using the gear meant for stuffing. The other one would be even harder to turn.
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So just finished smoking them. Took two batches and 2.5 hours at 180F to hit 154F internal. Came out great!
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I use the tube that just fits the casing…I even run the casing on by hand like we did with the old hog casings… it’s not set in stone you have to slide the whole slinky of collagon on the tube…your going to cut them any way I would think to store them…so it don’t have to be a 25 lb stick in one piece!
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Stuffers with smaller diameter plates are easier to stuff snack sticks with. That being said more water should help with the stuffing process but the cooking time would probably increase to dry them out.
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So just finished smoking them. Took two batches and 2.5 hours at 180F to hit 154F internal. Came out great!
Jamieson22 great job… Man they look good. That’s something to brag about.
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So just finished smoking them. Took two batches and 2.5 hours at 180F to hit 154F internal. Came out great!
Jamieson22 all that hard work paid dividends. Looks like you got it figured out.
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Good looking sticks
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So just finished smoking them. Took two batches and 2.5 hours at 180F to hit 154F internal. Came out great!
Jamieson22 nice looking sticks. Did you use sure gel in those sticks in picture? Thanks
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Jamieson22 nice looking sticks. Did you use sure gel in those sticks in picture? Thanks
Jesser said in Help with Snack Sticks - Should cranking the stuffer be so hard?:
Jamieson22 nice looking sticks. Did you use sure gel in those sticks in picture? Thanks
No binders at all. Just pre-ground 24lb 80/20 beef, Willie’s mix+cure, and 2.5lb of hot pepper cheese mixed by hand. Cook at 180F for about 2.5 hours then into a cold water bath.
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So just finished smoking them. Took two batches and 2.5 hours at 180F to hit 154F internal. Came out great!
Jamieson22 If you need a volunteer to make sure those taste OK, I’m in. They look tasty.
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Jesser said in Help with Snack Sticks - Should cranking the stuffer be so hard?:
Jamieson22 nice looking sticks. Did you use sure gel in those sticks in picture? Thanks
No binders at all. Just pre-ground 24lb 80/20 beef, Willie’s mix+cure, and 2.5lb of hot pepper cheese mixed by hand. Cook at 180F for about 2.5 hours then into a cold water bath.
Jamieson22 any issues with starting at 180*?
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Jamieson22 any issues with starting at 180*?
twilliams I am far from a pro in this so may be hard for me to tell, but they came out quite nice. I think my previous (and first) batch may have overcooked some or maybe it was the sure-gel but it had sort of a rubbery/squeaky texture. Reminded me of a fresh cheese curd in texture/feel. This batch I monitored a bit closer and rotated the few on outside with those in middle for more even cooking as my smoker has hot spot in front where heat comes up over drip-tray.
In the end I have maybe 35% of them with no case wrinkles, 50% with very minor wrinkling, and the rest being a tad over-done on part of the stick. This batch is nice a tender with a bit of a snap - exactly the way I like. When pulling them there was some grease on the outside of the casing but definitely plenty of fat inside.
That all being said - I ordered a PK 100 direct from Pro Smoker last week so I can do a proper ramp up. Will leave my Pitts & Spitts for brisket/butt duty.
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twilliams I am far from a pro in this so may be hard for me to tell, but they came out quite nice. I think my previous (and first) batch may have overcooked some or maybe it was the sure-gel but it had sort of a rubbery/squeaky texture. Reminded me of a fresh cheese curd in texture/feel. This batch I monitored a bit closer and rotated the few on outside with those in middle for more even cooking as my smoker has hot spot in front where heat comes up over drip-tray.
In the end I have maybe 35% of them with no case wrinkles, 50% with very minor wrinkling, and the rest being a tad over-done on part of the stick. This batch is nice a tender with a bit of a snap - exactly the way I like. When pulling them there was some grease on the outside of the casing but definitely plenty of fat inside.
That all being said - I ordered a PK 100 direct from Pro Smoker last week so I can do a proper ramp up. Will leave my Pitts & Spitts for brisket/butt duty.
Jamieson22 you will be very pleased with the pk100 once you use it a few times and get used to it. That pitts and spitts is a nice unit. Looks like you have a very beautiful home as well from the pics.
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Jamieson22 you will be very pleased with the pk100 once you use it a few times and get used to it. That pitts and spitts is a nice unit. Looks like you have a very beautiful home as well from the pics.
twilliams Thanks! Am quite excited to get it. Have had a ton of different cookers over time and have come to a point where I realize the extra money for quality is justified (for me).
And if anyone is ever looking for a pellet grill, I highly recommend Pitts & Spitts. The thing is an absolute tank.
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twilliams Thanks! Am quite excited to get it. Have had a ton of different cookers over time and have come to a point where I realize the extra money for quality is justified (for me).
And if anyone is ever looking for a pellet grill, I highly recommend Pitts & Spitts. The thing is an absolute tank.
Jamieson22 I tell the wife that all the time, you get what you pay for, you buy cheap you get cheap…she says I’m high maintenance, perhaps she’s telling the truth…lol
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So just finished smoking them. Took two batches and 2.5 hours at 180F to hit 154F internal. Came out great!
Jamieson22 looks like a great batch of sticks!
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And the end of the process. It was recently that I converted to pre-made vac bags vs using the rolls and I can’t believe it took me so long. Such a time saver. Quart bag fit 8 x 21mm 7" sticks perfectly and each bag hit right around 1 lb.
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And the end of the process. It was recently that I converted to pre-made vac bags vs using the rolls and I can’t believe it took me so long. Such a time saver. Quart bag fit 8 x 21mm 7" sticks perfectly and each bag hit right around 1 lb.
Jamieson22 thats a great looking product.
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And the end of the process. It was recently that I converted to pre-made vac bags vs using the rolls and I can’t believe it took me so long. Such a time saver. Quart bag fit 8 x 21mm 7" sticks perfectly and each bag hit right around 1 lb.
Jamieson22 looks like a nice batch of sticks. Yes, for the most part you get what you pay for.
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